Autumn in Bengal
As the markets transition for winter, here's your chance to revisit some summer and monsoon favourites for one last time, until next year, and to eat some fruits and vegetables that are available for only a very short window each autumn.
Labra
The queen of panchmishali tarkari
2 hours, 30 minutes
373kcal
Pepe'r Plastic Chutney
A fun, quick chutney with green papaya
- 30 minutes
- kcal
Kumror Chokka
A Bengali classic served with luchi
- 1 hour
- kcal
Kakrar Jhal
Bengali crab curry with a twist
- 90 minutes
- 272kcal
Kajli Machh'er Jhol
A super-delicious, super-delicate freshwater fish curry
- 45 minutes
- kcal
Tyangra Machher Jhol Mulo Diye
Tyangra fish curry with winter radish
- 45 minutes
- kcal
Garur Dal
A special dal that uses vegetables that are in season for exactly one week
- 2 hours
- 162kcal
Moolor Ghonto
Red winter radish cooked in spices
- 75 mins
- 158kcal
Taal'er Luchi
made with taal (palmyra) pulp
- 60 minutes
- 93kcal
Taal'er Kheer
A palmyra fruit pudding
- 30 minutes
- 254kcal
Phulkopi–Chhanar Dalna
A festive, decadent version of Bengali cauliflower and cottage cheese dalna in a ginger–cumin sauce.
- 40 mins
- 386kcal
.avif)
Amra'r Chutney
A sweet, sour Bengali chutney made from two kinds of hog plum (biliti amra and deshi amra), spiced with bhaja masala
- 30 minutes
- 73kcal
Kacha Tetuler Tok
A light, green-tamarind chutney
- 30 mins
- 103kcal
Jolpai diye Chaltar Chutney
A seasonal chutney with elephant apple and Indian olives, made during autumn
- 40 mins
- 69kcal
